Pizza pie with concentric rings of crust

ABSTRACT

A pizza mold for forming pizza dough includes a frame having a peripheral configuration which matches the desired peripheral configuration of the dough, e.g., round, rectangular or square. One surface of the frame includes a plurality of concentric cavities formed at predetermined radial distances from the geometric axis of the frame, with one concentric cavity being formed adjacent the peripheral edge of the frame. The frame is designed to be brought into contact with the dough and the dough is formed (e.g., rolled) across the surface of the frame with the dough being formed in the concentric cavities. When the pizza mold is removed, the concentric cavities produce raised ridges of dough on the surface of the dough. The cavities can be formed in rings across the surface of the frame to create annular raised ridges for a round pizza, or the cavities can be formed in rectangles or squares across the surface of the frame to create rectangular or square raised ridges for a rectangular or square pizza. Toppings such as cheese, meat and/or vegetables, can be located between adjacent raised ridges on the dough. When the pizza dough is cooked, the raised ridges on the dough form crust across a significant portion of the pizza.

This is a divisional of application Ser. No. 08,080,081 filed on Jun.18, 1993, now U.S. Pat. No. 5,417,150.

FIELD OF THE INVENTION

The present invention relates generally to dough forming device and moreparticularly to a pizza mold for forming a plurality of concentricraised ridges of dough (i.e., crust) on the surface of a pizza pie.

BACKGROUND

Pizza making has become a successful industry serving countlessindividuals. Pizza pies typically have an annular (round) configuration,although square and rectangular-shaped pizzas are also known and havehad some recent acceptance in the consumer market. Toppings such ascheese, meat, and/or vegetables are distributed across the surface ofthe pizza pie within the area bounded by the crust, and the pie is bakedin an oven for a short period of time. After the cooked pizza is removedform the oven, the pizza is sliced into, e.g., wedges or squares.

While automation in the industry has brought rapid and efficient meansfor mixing, kneading and cooking the pizza dough into a finished pizzapie, it is applicant's belief that there has been little innovation inthe configuration of the pizza pie itself (besides the above-mentionedsquare or rectangular peripheral configurations). In applicant'sexperience, the pizza pie includes a substantially flat central surfacearea with a raised crust around only the outer peripheral edge of thepie. When the pizza is sliced, only a small segment of crust accompanieseach slice of pizza. Moreover, if the pizza is sliced into squares, itis possible that the inner squares of the pie will fail to have anycrust on them whatsoever.

Applicant believes that there is a consumer demand for a pizza pie whichhas crust formed at locations other than just around the outerperipheral edge of the pie, such that almost any slice of pizza (be itwedge-shaped or square-shaped) will preferably have multiple segments ofcrust accompanying it. Applicant believes that such a pizza pie hasbetter texture, flavor, and aesthetic appeal.

Certain dough forming devices and techniques are already known in theart, some of which are applicable to pizza pies. For example, SprenzelU.S Pat. No. 3,166,027; Spinosa U.S. Pat. No. 3,194,185; Malnory U.S.Pat. No. 3,322,074; LaMonica U.S. Pat. No. 3,864,071; and Lauter U.S.Pat. No. 4,081,169, disclose molds and frames for forming dough into aflat, round configuration, such as typically found with pizza pies.Further, U.S. Pat. No. 883,296 and U.S. Pat. No. Des. 311,304 disclosemolds for forming wedge-shaped slices in flattened, round dough.However, none of the prior devices and techniques address the problem ofhaving only a single segment of crust (or no crust at all) on each sliceof pizza.

SUMMARY OF THE INVENTION

The present invention provides a new and useful pizza mold for pizzadough which forms a plurality of concentric raised ridges in the dough.The mold is particularly useful for forming concentric ridges of cruston a pizza pie such that practically every slice of the pizza hasmultiple segments of crust to improve the texture, flavor and aestheticappeal of the pie.

The pizza mold of the present invention includes a frame having aperipheral configuration which matches the desired peripheralconfiguration of the dough. The mold can be round, square orrectangular, depending on whether the finished pizza pie is to be round,square or rectangular. The frame has a plurality of concentric doughcavities formed across the surface of the frame at predetermined radialdistances from the geometric axis of the frame. The concentric cavitiesare preferably spaced at equal intervals and have the same configurationas the mold, e.g., round, square or rectangular. Further, an outer lipextends outwardly around the peripheral edge of the frame to provide adefined area for the pizza dough.

When the mold is brought into contact with the dough, the dough isformed (e.g., rolled) across the surface of the mold within the definedarea. Excess dough extending across the lip on the mold is then removed.When the mold is removed, raised ridges on the dough remain in the doughcorresponding to the concentric dough cavities in the mold. If the doughis used to form a pizza pie, toppings such as cheese, meat and/orvegetables can be located between adjacent raised ridges on the pie.After the pizza dough is cooked, the raised ridges form crust on the pieat multiple locations across the pie for the pizza-eater's enjoyment.

It is therefore an advantage of the present invention to provide a doughforming device-- preferably for pizza dough--which forms raised ridgesof dough on areas other than just the edge of a pizza pie to improve thetexture, flavor and aesthetic appeal of the pizza pie.

Other advantages of the present invention should become apparent uponreading the following specification and appended claims

BRIEF DESCRIPTION OF THE DRAWINGS

In the drawings:

FIG. 1 is a perspective view of an annular pizza mold formed inaccordance with the principles of the present invention;

FIG. 2 is a cross-sectional side view of the annular pizza mold takensubstantially along the plane described by the lines 2--2 of FIG. 1;

FIG. 3 is a pizza pie formed using the annular pizza mold of FIG. 1; and

FIG. 4 is a pizza pie formed similar to that of FIG. 3, but using arectangular pizza mold.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT

Referring to the drawings, and initially to FIGS. 1 and 2, a pizza mold,indicated generally at 10, is shown for forming raised ridges in pizzadough. It should be apparent to those skilled in the art upon readingthe following description, however, that the principles of the presentinvention can also be applied to forming dough other than pizza dough,for example, bread or cake dough. Such alternative uses are thereforewithin the scope of the present invention. As such, the terms "pizzamold" and "pizza dough" are not intended to be limiting the presentinvention to only forming pizza pies. Rather, the principles of thepresent invention are applicable to any type of dough which can beformed using the following described techniques.

The pizza mold 10 comprises a frame 12 having a predetermined peripheralconfiguration. In FIGS. 1 and 2, the frame 12 has a disc-shaped annularconfiguration; however, the frame 12 could just as well have othergeometric configurations, such as rectangular or square configurations.As will be described herein in more detail, the peripheral configurationof the frame (or at least the dough forming structure on the frame)determines the final configuration of the pizza pie. Hence, theconfiguration of the frame is typically dictated by the desiredconfiguration of the pizza pie.

The frame 12 is formed from an appropriate material which is compatiblewith food products, for example stainless steel or plastic-injectedfiberglass. The frame can have an appropriate coating thereon for thecontacting surface, such as a spray-coating or layered coating, tomaintain sanitary conditions. Alternative material for the pizza mold ofthe present invention should also be apparent to those skilled in theart, as long as the material complies with all relevant food-handlingcodes and regulations.

The frame of the pizza mold has a flat bottom surface 13 with a seriesof preferably concentric dough cavities, indicated generally at 14,formed at predetermined distances from the geometric axis 16 of theframe. For an annular frame, the concentric dough cavities can be formedin annular configurations having increasing radii across the surface ofthe frame. For example, as illustrated in FIG. 1, an inner dough cavity14a can be located closest to the geometric axis 16 of the mold, anouter dough cavity 14b can be located proximate the peripheral edge ofthe pizza mold, and a middle dough cavity 14c can be interposed betweeninner dough cavity 14a and outer dough cavity 14b.

For a pizza pie of approximately 15 inches in diameter (i.e., a "medium"pizza pie), preferably three concentric dough cavities are used on thepizza mold. On the other hand, for a pizza pie of approximately 10inches in diameter (i.e., a "small" pizza pie), preferably only twoconcentric dough cavities are used. It is also preferred that one doughcavity be located adjacent the peripheral edge of the mold and that thedough cavities are located approximately two inches apart from eachother in the radial direction. The number and location of dough cavitiesformed in the mold can also vary depending upon the particularapplication; however, in general, enough space should be left betweenadjacent dough cavities such that toppings can be easily added betweenadjacent raised ridges of dough on the pizza pie, as will be describedherein in more detail.

It is preferred that the depth of each dough cavity be between about 3/4and 1" deep, while the width of each dough cavity be about 3/4 wide. Thedimensions of the dough cavities 14, however, can also vary dependingupon the particular pizza pie. The dough cavities can also have arounded cross-sectional configuration, or can be pointed orwedge-shaped. If desired, each dough cavity can also include a series ofindents 18a, 18b, formed at even, spaced-apart locations along the innerwall 19a and the outer wall 19b, respectively, of each cavity. Theindents 18a on inner wall 19a can be located in staggered offsetrelation to indents 18b on outer wall 19b so as to form an aestheticallypleasing "crimped" shape on the dough after the dough has been formedinto the mold.

Finally, a lip 20 is formed along the peripheral edge 22 of the pizzamold and defines a sidewall of the outermost dough cavity 14b. The lipextends outwardly from the bottom surface of the mold to facilitateforming the dough into the configuration of the pizza mold. Preferably,the lip extends outwardly about 1/4" beyond the bottom surface of themold.

As described above, the pizza mold is preferably a one-piece disc with aflat bottom surface. However, it is also within the scope of theinvention to form the mold from more than one piece, if desired. Also,although the dough cavities are shown as being concentric with thegeometric axis of the pizza mold, it is also within the scope of thisinvention to form the dough cavities off-center, or in otherconfigurations, for example as stripes across the frame. In fact, in itsbroadest sense, the present invention is directed toward forming someconfiguration of raised ridges on the pizza dough at locations otherthan just around the peripheral edge of the pizza dough.

The ingredients for the pizza dough for the present invention are, ofcourse, conventional in nature. The pizza dough typically includes wateror milk, flour or meal, and yeast. The ingredients are mixed and kneadedas appropriate to provide a mound of dough. The dough can then be rolledflat and placed into the pizza mold in contact with the bottom surface.The dough is then formed flat across the surface of the pizza mold, suchas by using a rolling pin (not shown). Alternatively, the mold can alsobe pressed against the flattened dough similar to the action of acookie- cutter, or the pizza mold can be incorporated into automatedmachinery which would perform the same forming process as describedabove. In any case, the dough is formed into the concentric doughcavities and conforms substantially thereto. The lip 20 of the moldgenerally forms the outer peripheral configuration of the dough when thedough is formed, and any excess dough extending across the lip can betrimmed off.

When the pizza mold is removed, the pizza has a generally annularconfiguration corresponding to the configuration of the mold, such asillustrated in FIG. 3. The concentric dough cavities in the pizza moldform annular raised dough ridges on the surface of the pizza dough whichcorrespond to the location of the dough cavities in the mold.

After the pizza mold has been formed as described previously,appropriate toppings, e.g., cheese, meat and/or vegetables can belocated between adjacent raised dough ridges on the surface of the pizzadough. Each topping can be located across the entire pizza, or adifferent topping can be located in each concentric "ring". Oneadvantage of having adjacent raised dough ridges spaced two inches apartis that many commercially-available pepperoni sticks have almost a twoinch diameter, so that the pepperoni slices fit nicely between theadjacent dough ridges when the toppings are added. The annular raisedridges thereby also facilitate the placement of toppings on the pizzapie in an orderly manner.

When the pizza dough having the plurality of raised ridges is baked inan oven (using conventional baking techniques), the raised dough ridgesform a crust across a significant portion of the pie. When the pizza pieis sliced into normal-sized pieces, practically every slice of pizza hasat least one segment of crust on it other than the crust around theperipheral edge. In fact, most slices should have numerous segments ofcrust thereon at spaced-apart locations on the slice. The additionalcrust on the slices of pizza adds texture, flavor and aesthetic appealto the cooked pizza.

As indicated above, the principles of the present invention arepreferably directed toward a round pizza pie as illustrated in FIG. 3.However, the principles can also be used to form pizza pies in otherconfigurations, such as rectangular as illustrated in FIG. 4, or square.In FIG. 4, the raised ridges of the dough have a rectangularconfiguration at predetermined distances from the geometric axis of thepizza. Again, toppings can be located between the raised ridges on thepizza dough when making a pizza pie. All other design aspects are for arectangular or square pizza mold are the same as discussed previouslywith respect to the round pizza mold. For example, for a rectangular orsquare frame, the dough cavities can be formed in rectangular or squareconfigurations across the surface of the frame. Additionally, the framecan have a rectangular or square peripheral configuration, dependingupon the desired peripheral configuration of the pizza.

As indicated above, the present invention provides a new and useful moldfor forming dough products such as pizza dough. Although the inventionhas been described in its preferred form with a certain degree ofparticularity, it is understood that the present disclosure has been byway of example, and that numerous changes in the details of constructionand the combination and arrangements of parts may be resorted to withoutdeparting from the spirit and scope of the invention as hereinafterclaimed. It is intended that the patent shall cover, by suitableexpression in the appended claims, whatever features of patentablenovelty exists in the invention disclosed.

What is claimed is:
 1. A pizza pie, comprising:a substantially flatpiece of cooked pizza dough having a predetermined peripheralconfiguration, said piece of cooked pizza dough having a surface whichincludes a plurality of concentric raised ridges of crust formed atpredetermined distances from a linear geometric axis which passesthrough a center of the pizza dough in a direction which issubstantially perpendicular to the substantially flat piece of cookedpizza dough, with one of said concentric raised ridges of crust beingadjacent a peripheral outer edge of the pizza pie.
 2. The pizza pie asin claim 1, further including a topping located on the surface of thepizza pie between adjacent concentric raised ridges of crust.
 3. Thepizza pie as in claim 1, wherein said pizza dough has an annularperipheral configuration and said raised ridges of crust are formed inconcentric annular configurations in the pizza dough at predeterminedradial distances from the linear geometric axis of the dough.
 4. Thepizza pie as in claim 1, wherein said pizza dough has a square orrectangular configuration and said raised ridges of crust are formed insquare or rectangular configurations in the pizza dough at predetermineddistances from the linear geometric axis of the pizza dough.
 5. A pizzapie, comprising:a substantially flat piece of cooked pizza dough havinga predetermined peripheral configuration, said piece of cooked pizzadough having a surface which includes i) a first raised ridge of crustadjacent to and extending entirely around a peripheral outer edge of thepizza dough, and ii) at least one other raised ridge of crust formed ata predetermined distance inwardly from the peripheral edge of the pizzadough and extending along an extent of the surface of the pizza dough.6. The pizza pie as in claim 5, wherein said at least one other raisedridge of crust extends across the surface of the pizza dough in aconfiguration which matches the peripheral configuration of the pizzadough.